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German vegetable soup
broccoli salad
skillet pineapple BBQ chicken
raspberry cream cheese pretzel jello salad
sour cream cranberry bars
Zoey wants to make cranberry salad
cranberry brie bites
Saturday:
cheesy chicken and wild rice soup
Sunday:
Christmas Eve
ham steak, mac and cheese, veggie tray/mixed raw veggies and dip, creamy raspberry jello
Monday:
Christmas Day
slow cooker ribs, mac and cheese, veggie tray
Saturday:
cheesy chicken and wild rice soup
Sunday:
Christmas Eve
ham steak, mac and cheese, veggie tray/mixed raw veggies and dip, creamy raspberry jello
Monday:
Christmas Day
slow cooker ribs, mac and cheese, veggie tray
peanut butter cup cookies
candy cane fudge
Tuesday:
cream cheese chicken enchiladas (no cream of soup), corn
Make: cranberry brie bites;
Wednesday:
TOPEKA
Thursday:
creamy orzo with chicken sausage, fruit
Friday: (C practice 8:30)
leftovers
THE BEST DIP IN THE WORLD
INGREDIENTS :
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
DIRECTIONS :
Step1: The first thing you have to do is to preheat your oven to 400º F. (We’re doing this because we want to create a well heat regulated space within the oven before hand, so that all parts of the dish gets done at the same time.)
Step2: Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. (Yep! Now is the time to mix things up. You can do this by mixing with a spoon inside one of those clean bowls that’s dishwasher- bound.
Step3: If you feel up for it, I suppose you can use a whisk or an automatic mixer. Though, I’ve never tried the automatic mixer route before. It’s something to think about. You might want to set the mixer at low speed, though. You want to create a smooth paste with shreds of bacon and dices of green onion, not a fine one with minced bits of bacon and green onions!)
Tuesday:
cream cheese chicken enchiladas (no cream of soup), corn
Make: cranberry brie bites;
Wednesday:
TOPEKA
Thursday:
creamy orzo with chicken sausage, fruit
Friday: (C practice 8:30)
leftovers
THE BEST DIP IN THE WORLD
INGREDIENTS :
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
DIRECTIONS :
Step1: The first thing you have to do is to preheat your oven to 400º F. (We’re doing this because we want to create a well heat regulated space within the oven before hand, so that all parts of the dish gets done at the same time.)
Step2: Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. (Yep! Now is the time to mix things up. You can do this by mixing with a spoon inside one of those clean bowls that’s dishwasher- bound.
Step3: If you feel up for it, I suppose you can use a whisk or an automatic mixer. Though, I’ve never tried the automatic mixer route before. It’s something to think about. You might want to set the mixer at low speed, though. You want to create a smooth paste with shreds of bacon and dices of green onion, not a fine one with minced bits of bacon and green onions!)
Crockpot Barbecue Ribs
Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce
* 1 tsp cayenne pepper, optional
* 4 to 5 pounds baby back ribs
Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
Ingredients
* 2 cups your favorite Barbecue Sauce
* 2 tbsp brown sugar
* 3 cloves garlic, freshly minced
* 2 tsp Worcestershire Sauce
* 1 tsp cayenne pepper, optional
* 4 to 5 pounds baby back ribs
Instructions
FIRST STEP:
In a zip lock bag pour in the Barbecue Sauce
Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen
SECOND STEP:
Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
Open the bag and stick the ribs inside
THIRD STEP:
Close the bag and shake the bag to coat the ribs completely
Spray the inside of the crock pot
FOURTH STEP:
Open the bag and place the ribs into the crock pot
Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
FIFTH STEP:
Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.
SIXTH STEP:
Have some of the sauce available for on the table, then each person can choose if they want more or not.
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